Plus one for what mike in Roseville said.
I remember when I started cooking them before the time of the internet. I had tough ones dry ones and everything in between.
The main thing is practice. Now it’s pretty much automatic. I personally don’t use any injection or dry or wet brines. I do defat and reserve the juice contained in the wrap. That’s key imo.
The good thing about pork butt is you can cheat if it’s dry. Toss it in a slow cooker and add apple juice or bbq sauce or my favorite is a finishing sauce. Cider vinegar, brown sugar, Tony’s. 1/4 cup to 1/2 cup per butt is all you need. Anymore than that and it will be too strong of vinegar. Good thing is almost nobody can tell you’ve added anything.
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